Romantic Oysters Rockefeller Spinach (Printable Version)
Fresh oysters baked with a creamy spinach-herb topping, delivering a rich and elegant flavor experience.
# Ingredient List:
→ Oysters
01 - 12 fresh oysters, shucked, shells reserved
→ Spinach Mixture
02 - 2 tablespoons unsalted butter
03 - 2 shallots, finely minced
04 - 2 cloves garlic, finely minced
05 - 5 oz fresh spinach, chopped
06 - 2 tablespoons heavy cream
07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon Pernod or dry white wine (optional)
09 - Salt and freshly ground black pepper, to taste
10 - Pinch of ground nutmeg
→ Topping
11 - 4 tablespoons breadcrumbs (preferably panko)
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter
14 - 1 tablespoon chopped fresh parsley
15 - 1 lemon, cut into wedges (for serving)
# Directions:
01 - Preheat oven to 425°F or set broiler to high setting.
02 - Melt 2 tablespoons butter in a skillet over medium heat. Add shallots and garlic; sauté until fragrant, approximately 2 minutes.
03 - Stir in chopped spinach and cook until wilted, about 2 to 3 minutes.
04 - Add heavy cream, 2 tablespoons Parmesan, Pernod or wine if using, salt, pepper, and nutmeg. Cook until mixture thickens slightly. Remove from heat and let cool briefly.
05 - Arrange shucked oysters on a baking tray lined with rock salt or crumpled foil to keep shells steady. Spoon a generous amount of spinach mixture over each oyster.
06 - In a small bowl, mix breadcrumbs, 2 tablespoons Parmesan, melted butter, and chopped parsley. Sprinkle evenly over oysters.
07 - Bake or broil for 6 to 8 minutes, until topping is golden and bubbling.
08 - Serve immediately with lemon wedges.
# Expert Tips:
01 -
- The combination of briny fresh oysters with creamy, herb-infused spinach creates layers of flavor that feel luxurious without being heavy
- Everything comes together in under 30 minutes, making it perfect for impromptu romantic dinners or special occasions when you want to show someone you care
02 -
- Rock salt under the shells is not just for presentation, it genuinely keeps the oysters level so none of that precious spinach mixture slides off during baking
- The topping should be golden but not dark brown, so check at the 6 minute mark since broilers vary dramatically in intensity
03 -
- If you are nervous about shucking, ask your fishmonger to do it for you and have them save the bottom shells, which are all you need for this recipe
- A tiny pinch of cayenne pepper in the spinach mixture adds subtle warmth that most people will not be able to identify but will notice makes the dish more memorable